Circassian Chicken Salad

1 . Stage

Poach the chicken breasts: Bring the chicken stock to a simmer and add the chicken breasts. Add some water if there is not enough liquid to cover the meat. Simmer gently for 10 minutes, then turn off the heat.

2 . Stage

Heat paprika in olive or walnut oil: Meanwhile, heat the olive or walnut oil in a small pot over low heat and add the paprika. Stir well to combine. Heat until you can smell the aroma of the paprika, then turn off the heat.

3 . Stage

Soak bread in broth: Tear the bread into chunks and put into a bowl. Ladle out about a cup or two of the chicken stock and pour it over the bread.

4 . Stage

Make walnut paste: Put one cup of the walnuts into a food processor. Add the garlic, the cayenne, about a teaspoon of salt, 1 tablespoon of the parsley and the soaked bread. Pulse to make a thick, relatively chunky paste. If it needs a bit more chicken stock to loosen up, add some a tablespoon at a time. Stir the paprika-oil, then pour it into the food processor and buzz to combine. Add salt to taste.

5 . Stage

Assemble the salad: Tear the chicken breasts into shreds. Put it in the bowl with the remaining 1/2 cup walnuts, the green onions and 1 tablespoon of parsley. Add the walnut-paprika paste from the food processor to the bowl and stir gently to combine everything thoroughly. Add black pepper and lemon juice to taste.